Winery Sampieri del Fa'Valente Toscana Rosso
Red wine
In the mouth this red wine is a with a lot of tannins present in the mouth.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Valente Toscana Rosso from the Winery Sampieri del Fa'
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Valente Toscana Rosso of Winery Sampieri del Fa' in the region of Tuscany is a with a lot of tannins present in the mouth.
Food and wine pairings with Valente Toscana Rosso
Pairings that work perfectly with Valente Toscana Rosso
Original food and wine pairings with Valente Toscana Rosso
The Valente Toscana Rosso of Winery Sampieri del Fa' matches generally quite well with dishes of beef, lamb or veal such as recipes of roast beef casserole, lamb tagine with artichokes and dried tomatoes or wiener schnitzel or viennese schnitzel.
Details and technical informations about Winery Sampieri del Fa''s Valente Toscana Rosso.
Discover the grape variety: Sangiovese
Originally from Italy, it is the famous Sangiovese of Tuscany producing the famous wines of Brunello de Montalcino and Chianti. This variety is registered in the Official Catalogue of Wine Grape Varieties, list A1. According to recent genetic analysis, it is the result of a natural cross between the almost unknown Calabrese di Montenuovo (mother) and Ciliegiolo (father).
Informations about the Winery Sampieri del Fa'
The Winery Sampieri del Fa' is one of of the world's greatest estates. It offers 6 wines for sale in the of Tuscany to come and discover on site or to buy online.
The wine region of Tuscany
Tuscany is one of the most famous and prolific wine regions in Europe. It is best known for its Dry red wines made from Sangiovese grapes, which dominate production. These include Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano. The region's Vin Santo is also highly prized, as are its passito dessert wines, though these are produced in comparatively tiny quantities.
The word of the wine: Acescence
An alteration in wine also known as pitting (hence the expression piqué wine), due to the presence of acetic acid and ethyl acetate, and characterized by a vinegar-like odor.
